Containing: 5 Components
Brownie biscuit
Ingredients: Brownie biscuit
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30 gEigelb
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50 gStreuzucker
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50 gbrauner Zucker
Preparation: Brownie biscuit
Mix together using a flat whisk.
Ingredients: Brownie biscuit
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85 gButter
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45 gCallebaut® Single Origin Sao Thomé Chocolate (SAOTHOME-E4-U70)
Preparation: Brownie biscuit
Melt at 35°C. Add.
Ingredients: Brownie biscuit
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20 gMehl
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5 gCallebaut® cocoa powder (CP-E0-776)
Preparation: Brownie biscuit
Sieve and add.
Ingredients: Brownie biscuit
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20 ggesalzene Erdnüsse
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20 gCallebaut® Pure Roasted Hazelnut Paste (PNP-663)
Preparation: Brownie biscuit
Add.
Ingredients: Brownie biscuit
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45 gEiweiß
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10 gStreuzucker
Preparation: Brownie biscuit
Beat until foamy. Add.
Put in a frame. Bake in ventilated oven at 175°C for 25 min.
(open key). Let cool and cut 2.5 cm diameter discs.
Pecan praliné
Ingredients: Pecan praliné
-
500 gSahne 35 % Fett
Preparation: Pecan praliné
Whip like a chantilly.
Ingredients: Pecan praliné
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100 gpecan praliné
Preparation: Pecan praliné
Add. Put in piping bag.
Poached apple dices
Ingredients: Poached apple dices
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200 gWasser
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40 gZucker
Preparation: Poached apple dices
Make a syrup.
Ingredients: Poached apple dices
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3 gSternanis
Preparation: Poached apple dices
Add.
Ingredients: Poached apple dices
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300 ggewürfelte, grüne Äpfel
Preparation: Poached apple dices
Poach in syrup. Store in fridge.
Milk chocolate mousse
Ingredients: Milk chocolate mousse
-
100 gMilch
Preparation: Milk chocolate mousse
Boil in a pan.
Ingredients: Milk chocolate mousse
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390 gCacao Barry Milk Chocolate Couverture Pureté Alunga™ 41% (CHM-Q41ALUN-E1-U68)
Preparation: Milk chocolate mousse
Melt. Add and mix. Let cool until 35°C.
Ingredients: Milk chocolate mousse
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505 gSahne 35 % Fett
Preparation: Milk chocolate mousse
Add this to the mixture.
Put in the fridge;
Used products
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